Honey-Glazed Ham

Honey-Glazed Ham

Combine the honey, vinegar, ginger, mustard, brown sugar, whiskey, orange zest, cinnamon stick, whole cloves, star anise and garlic in a medium saucepan. Bring to a simmer over medium-high heat, stirring to dissolve sugar. Remove from the heat and steep for 5 minutes. Strain through a fine-mesh sieve into a small bowl; discard the solids.

Honey-Glazed Ham

Meanwhile, preheat the oven to 350 degrees F. Place the carrots, celery, onion and orange wedges in the bottom of a roasting pan and set the ham on top of the cut vegetables.

Honey-Glazed Ham

Brush some of the glaze over the ham to coat entirely and generously.

Honey-Glazed Ham

Tent the ham with foil. Bake until a thermometer inserted into the thickest part of the ham registers 140 degrees F, brushing with the glaze every 20 minutes, about 2 to 2 1/2 hours. The glaze should be golden and caramelized and the ham should be fully heated through.

Honey-Glazed Ham

Remove the roasting pan from the oven and allow the ham to rest for 10 minutes. Transfer the ham to a carving board. Strain any pan drippings into a small bowl and skim off any excess oil.

Honey-Glazed Ham

Preheat the broiler. Place the pineapple slices in a single layer on a large baking sheet. Brush some of the glaze over the pineapple. Broil until the pineapple is tender and golden brown, basting pineapple with juices, about 10 minutes.

Honey-Glazed Ham

Holding the ham in place with a carving fork, cut the ham into about 1/4-inch-thick slices and arrange on a platter.

Honey-Glazed Ham

Arrange the pineapple slices around the ham. Serve with the reserved pan drippings and any remaining glaze and enjoy.

Honey-Glazed Ham